Red Pepper Pasta

Red Pepper Pasta
Switch up your pasta game with this creamy, rich, red pepper sauce with a hint of zip. Topped with fresh burrata, this pasta dish is mouth watering, and full of all the delicious flavors you never knew you needed.  Recipe by Taylor MacDougall  

Products used: Herbes de Provence Seasoning, Rosemary Olive Oil, Rosemary Sea Salt, Traditional 18-Year Balsamic Vinegar


4 large Red Bell Peppers, stemmed and seeded
1 large Shallot, diced
3 Tbsp SOOC Rosemary Olive Oil
2 tsp SOOC Herbes de Provence Seasoning
½ Tbsp Garlic, minced
¼ tsp SOOC Rosemary Sea Salt
¼ tsp cracked Black Pepper
1 Tbsp SOOC Traditional Balsamic
1 cup Vegetable Broth
½ cup Heavy Cream
1 lb Rigatoni Pasta
¼ cup Parmesan
8 oz Burrata Cheese
¼ cup Basil, julienned
Crushed Red Pepper


Char the red bell peppers over a gas burner, or under your oven broiler until the skin blackens all over (about 15-20 minutes). Carefully remove with kitchen tongs, and seal into a large ziploc bag. Let sit for 10 minutes.

Using your hands, peel the skin from the red peppers. Set Aside.

In a large dutch oven, heat olive oil over medium-high heat. Add in the shallots and saute until golden, about 3-4 minutes. Add in the roasted red peppers, Herbes de Provence seasoning, minced garlic, Rosemary Sea Salt, and black pepper. Stir to combine. Add in the Traditional Balsamic and cook for 2 minutes.

Add the vegetable broth and bring to a simmer. Cook for 5 minutes. Stir in the heavy cream. Using an immersion blender, carefully blend until smooth and creamy. Continue to simmer over low heat.

Meanwhile, cook the rigatoni pasta according to package instructions. Save 1 cup of pasta water, and drain the rest. Add the pasta to the sauce with the grated parmesan and toss to combine. Add pasta water if needed to loosen up the sauce. Enjoy!

Transfer to a serving dish, and top with torn burrata cheese, basil, crushed red pepper flakes, and a drizzle of Rosemary Olive Oil. Enjoy!